CHALET RETURNS WITH GOURMET SWISS-EUROPEAN CLASSICS

 

The unmistakable scent of Raclette Valaisanne — molten Swiss cheese paired with tender new potatoes, tangy cornichons and pickled pearl onions — heralds the triumphant return of Chalet to Sabayon, EQ Kuala Lumpur, from 14–30 August.

 
Dining is as much theatre as it is indulgence with Chalet’s signature show-stealers of Fondue au Fromage — a molten pot of velvety cheese and the majestic Canard à la Presse where a whole roast duck is dramatically pressed tableside in a gleaming silver duck press, making for an unforgettable performance of sorts.

 
Our preview begins with the alluring Raclette fresh from the grill, followed by sumptuous Beef and Cheese Fondues, the latter crowned with shaved truffle.

Pan-seared to perfection and paired with apple, port wine, brioche and endive, we take to the curtain-raising Foie Gras like proverbial ducks to water.

 
A luxurious hug in edible form best describes the silky Crème de Champignons Sauvages, wild mushroom soup served in a crusty bread boule.

 
Quality produce meets culinary technical expertise shine the spotlight on the timeless flavours of stellar mains such as Saumon Atlantique, pan-fried salmon with potato fondant, vegetables and a chive-kissed lemon butter sauce, and Carré d’Agneau Provençale, an unbelievably tender 30-day grain-fed Tasmanian lamb rack in herb crust with Provençale jus, asparagus and carrots.

 
Dessert is a grand finale in itself. The Notre Chariot à Dessert rolls in, an old-world trolley laden with sweet temptations: Saint Honoré avec Choux (shortcrust pastry piped with whipped cream crowned with caramelised choux puffs), Fruit Tarts, Almond Galette (flaky, buttery pastry filled with almond paste), and Apple Tart — each vying for attention.

Also, the pièce de résistance: Chalet’s flamboyant spectacle of Crêpes Suzette, flambé Cherries Jubilee, and the spirited Sabayon is memorable to behold, injecting a dash of delightful drama to the Chalet pop up experience.

 
For reservations, please contact EQ Kuala Lumpur, tel: 03 2789 7839, WhatsApp +60 12 583 5319 or email: dineateqkl@kul.equatorial.com
 

MALAYSIA TAKES A SHINE TO FRESH APPLES OF POLAND

European apples from Poland drew thousands of visitors at the recent Malaysian International Food & Beverage Trade Fair in Kuala Lumpur. The famous orchards of Grojec took centrestage at the beautiful Polish pavilion where a trade mission of Polish fruit growers interacted with trade fair attendees.

President of the Fruit Union Association, Piotr Janota (left) said: “After meeting with representatives of several large fruit importing companies, we are happy to know Malaysians are eager to buy Polish apples. After two years of marketing campaign, we will be able to increase the sales of Polish apples to Malaysia.” 

Poland is the biggest producer of apples in Europe and globally, its production is second only to China and on par with the US and Turkey. Good soil and mild climate make the country conducive for growing apples whilst cultivation technology and the growers’ know-how and experience help to Polish apples stand out in the international marketplace.

 

Co-financed by the European Union campaign “Gift from the Polish Orchards, Apples from the Heart of Europe”, Polish apples entered the Malaysian market last year. Currently, only Gala Apples – medium sized apples with smooth, slightly shiny and yellow-red skin are imported into Malaysia. The sweet taste and delicately crunchy flesh make it popular with locals.

As part of the campaign, an Apple Day event was held at Taman Tugu Park in June with the cooperation of the Embassy of the Republic of Poland. Several hundred kilograms of Polish apples were distributed to park visitors; denoting Polish apples as a great companion for walks and as a travel-friendly snack.

Janota said Polish fruit growers take care of every production stage: from growing, sorting and packing to transportation. Environmental protection and sustainable production methods coupled with a rigorous control system ensure the eating quality and safety of the apples for consumer consumption.

For more information on Polish apples, visit: www.bestapples.eu

TIFA TOUTS ‘THREE IN ONE’ CONCEPT

Tifa means three in Latin. It’s also the name of veteran restaurateur Angie Hiew’s latest venture at Trillion KL.

Insisting her European-inspired restaurant should not be classified as a fine-dining outpost, Angie explains Tifa incorporates three different concepts under one roof.

“Opened last March, Tifa serves reasonably priced good food in cosy, modest surroundings. Every dish, from the mayonnaise to the sauces, is prepared from scratch by me using market-fresh ingredients.”

The restaurant straddles a spacious and well-shaded patio area where quick and affordable meals are served; an al fresco seating area next to an outdoor fountain area meant for chilling out over drinks, and a nicely decorated ‘by reservation only, private kitchen’ dining space.

Angie cut her teeth in the restaurant business when she was just 18 years old, learning the ropes at Movenpick Singapore which belonged to her late husband. She came into her own with the opening of Flamenco Spanish restaurant in 1995, setting the imagination of local food lovers alight with her signature paella, tapas and Spanish wine selection.

After that stellar decade, Angie took a short break before she pivoted into the restaurant consulting business. To date, she was instrumental in the successful openings of Sentidos Tapas at Starhill, and EQ Kuala Lumpur’s Sky 51 and Blue.

The passionate cook relishes being back in the thick of the kitchen action at Tifa. “Seeing people enjoy my cooking gives me great satisfaction. I also love taking care of my guests, and at Tifa, it’s like having friends over except we're in a restaurant environment. I enjoy the freedom and flexibility to curate menus to suit my guests’ preferences; I can customise dishes based on their food intolerances, dietary requirements, and budget. All I need is advance notice so that I’d have enough time to buy the ingredients and prepare whatever’s necessary. I believe people can have a good meal without paying the earth for it.”

As proof, Angie serves good-value lunch deals on weekdays (12pm-3pm) priced from RM25++ upwards per person at Tifa. Her four-course menu degustation starts from RM148++ per person (by advance reservations only).

We are astounded by the pretty as a picture appetiser: the succulent salmon slices with avocado cream and pine nuts tastes as good as they look.

The subsequent forest mushroom soup is lightly creamy with the discernible aroma of truffle oil. Grilled sliced boletus mushroom, cherry tomatoes and edible flowers piled atop a long slice of toast lend colour and textural contrast.

Less is more seems to be Angie’s approach for main courses. She has mango-red capsicum salsa bestowing subtle fruity sweetness to the smoked chicken breast with pommery mustard cream whilst a full-bodied Rioja is used to braise beef cheeks, suffusing the tender chunks of meat with rich, deep flavours. Accompanied by silky mashed potato, the dish leaves us replete.

Her artisan dessert is whimsically delightful to bring the curtains down on your visit to Tifa. Depending on her inclination, it could be a new-fangled black forest cake in the shape of a luscious, oversized ‘cherry’ atop crumbly chocolate ‘soil’, walnuts and fresh strawberries or a pink, heart-shaped lychee-raspberry mascarpone with chocolate flakes and cookie crumble.

Angie says, “I can rustle up whatever my customers fancy as long as they give me enough time to prepare before their intended visit or any occasion they plan to celebrate. Let me work around your budget and expectations. Anything is possible at Tifa.”

TIFA KL, Ground Floor, KL Trillion, 338, Jalan Tun Razak, Kuala Lumpur. Tel: 017-358 1338. Business hours: Monday – Saturday 11am to 11pm (last order 9.30pm). Closed on Sunday.